Dining Program Scorecard

(Menu Development) Do your menus offer a variety of appetizing selections?

(Menu Development) Are your menus diverse enough to meet the needs of your resident base?

(Menu Development) Are your menus changed seasonally?

(Menu Development) Is your menu content costed out accurately to meet budgeted targets?

(Menu Quality & Presentation) Do each of your menu items include recipes and product specifications that provide a consistent quality product?

(Menu Quality & Presentation) Do your recipes include accurate preparation, cooking times, holding temperatures and following HACCP guidelines?

(Menu Quality & Presentation) Does the staff pre-determine the most eye-appealing approach to plate positioning?

(Menu Quality & Presentation) Are your menu components color coordinated to enhance plate presentation?

(Menu Quality & Presentation) Are meal feedback tools used to measure resident satisfaction?

(Financial Accountability) Is there a budget for the dining department?

(Financial Accountability) If yes to the question above, does the budget reflect a pre-determined food expense for each meal period?

(Financial Accountability) Are specific product specifications defined and followed?

(Financial Accountability) Are staffing guidelines established to determine labor cost per meal served?

(Financial Accountability) Are disposable supply expenses included when determining total meal cost?

(Financial Accountability) Has a capital budget been created to most effectively and efficiently operate the department?

(Financial Accountability) Have snack periods been included in the food, labor and supply expense?

(Financial Accountability) Are all dining expenses included in the food department budget?

(Staffing/Training & Development) Have job descriptions and job routines been created and used for each department position?

(Staffing/Training & Development) Are inservices conducted throughout the year to educate, inform and reinforce department standards?

(Staffing/Training & Development) Are timely appraisals conducted for each associate to identify, acknowledge and address individual performance?

(Food Safety/Sanitation) At a minimum, is your food service director Servsafe certified?

(Food Safety/Sanitation) At a minimum, is your food service director certified in Allergan training?

(Food Safety/Sanitation) Does the director emphasize consistent food safety practices?

(Food Safety/Sanitation) Has the department identified what the standard definition of clean is?

(Food Safety & Sanitation) Does the department have the equipment and utensils to maintain a clean and sanitary kitchen?

(Food Safety/Sanitation) Does your food service director consistently monitor preparation practices to ensure employees follow food safety practices?